Chicken Pulao
Chicken pulao recipe never lets down any chef on any occasion.
Ingredients
- Rice (preferably basmati rice) – 2 Cup
- Chicken (cleaned) – ½ kg
- Onion (സവോള) – 2 Nos
- Green chilli (പച്ചമുളക്) – 3 Nos
- Coriander leaves (മല്ലി ഇല) – 4 Sprigs
- Curd / Yogurt (തൈര്) – 2 Table spoon
- Ginger-Garlic paste (ഇഞ്ചി-വെളുത്തുള്ളി അരച്ചത്) – 1 Table spoon
- Black pepper powder (കുരുമുളകുപൊടി) – ½ Table spoon
- Cinnamon (കറുവാപ്പട്ട) – 1 Inch piece
- Clove (ഗ്രാമ്പു) – 4 Nos
- Cardamom (ഏലക്കാ) – 3 Nos
- Coriander powder (മല്ലിപ്പൊടി) – 2 Tea spoon
- Turmeric powder (മഞ്ഞള്പൊടി) – 1 Pinch
- Garam Masala (ഗരം മസാല) – ¼ Tea spoon
- Cooking oil (എണ്ണ) – 2 Table spoon
- Water – 3½ Cup
- Salt – to taste
Method
- Cut the chicken into bite size pieces, clean it, drain off the water and keep aside.
- Ginger-garlic paste, pepper powder, curd and salt should be made as a paste.
- Marinate chicken pieces with this paste and keep aside for minimum 20 minutes.
- Wash rice, drain it and keep aside.
- Chop the onion and coriander leaves. Slit the green chillies length wise.
- Heat 2 table spoon of oil in a non-stick cooking vessel. Put cinnamon, cloves and green cardamoms. Stir it for 30 seconds.
- Put onion, green chilli and salt. Sauté it well.
- When the onions turns golden brown, reduce the heat and put coriander powder, turmeric powder and garam masala. Stir it for 1 minute.
- To this, add marinated chicken pieces and half of the chopped coriander leaves. Sauté on a medium heat for 5 minutes.
- Proceed to add rice and mix it well.
- Pour 3½ cup of water into it and combine well. Put salt to taste. Turn the heat to high and bring it to a boil.
- Now, reduce the heat and cook it covered about 15 minutes.
- Chicken pulao is ready. Turn off the heat and put remaining coriander leaves. Let it closed for another 10 minutes allowing all the spices to steep into it.
- Serve hot with salad/raita and enjoy the chicken pulao.
- Rice (preferably basmati rice) – 2 Cup
- Chicken (cleaned) – ½ kg
- Onion (സവോള) – 2 Nos
- Green chilli (പച്ചമുളക്) – 3 Nos
- Coriander leaves (മല്ലി ഇല) – 4 Sprigs
- Curd / Yogurt (തൈര്) – 2 Table spoon
- Ginger-Garlic paste (ഇഞ്ചി-വെളുത്തുള്ളി അരച്ചത്) – 1 Table spoon
- Black pepper powder (കുരുമുളകുപൊടി) – ½ Table spoon
- Cinnamon (കറുവാപ്പട്ട) – 1 Inch piece
- Clove (ഗ്രാമ്പു) – 4 Nos
- Cardamom (ഏലക്കാ) – 3 Nos
- Coriander powder (മല്ലിപ്പൊടി) – 2 Tea spoon
- Turmeric powder (മഞ്ഞള്പൊടി) – 1 Pinch
- Garam Masala (ഗരം മസാല) – ¼ Tea spoon
- Cooking oil (എണ്ണ) – 2 Table spoon
- Water – 3½ Cup
- Salt – to taste
Method
- Cut the chicken into bite size pieces, clean it, drain off the water and keep aside.
- Ginger-garlic paste, pepper powder, curd and salt should be made as a paste.
- Marinate chicken pieces with this paste and keep aside for minimum 20 minutes.
- Wash rice, drain it and keep aside.
- Chop the onion and coriander leaves. Slit the green chillies length wise.
- Heat 2 table spoon of oil in a non-stick cooking vessel. Put cinnamon, cloves and green cardamoms. Stir it for 30 seconds.
- Put onion, green chilli and salt. Sauté it well.
- When the onions turns golden brown, reduce the heat and put coriander powder, turmeric powder and garam masala. Stir it for 1 minute.
- To this, add marinated chicken pieces and half of the chopped coriander leaves. Sauté on a medium heat for 5 minutes.
- Proceed to add rice and mix it well.
- Pour 3½ cup of water into it and combine well. Put salt to taste. Turn the heat to high and bring it to a boil.
- Now, reduce the heat and cook it covered about 15 minutes.
- Chicken pulao is ready. Turn off the heat and put remaining coriander leaves. Let it closed for another 10 minutes allowing all the spices to steep into it.
- Serve hot with salad/raita and enjoy the chicken pulao.
Tips
1) Adjust the level of spices to suite your taste.
2) Cooking oil and be replaced by ghee or butter.
1) Adjust the level of spices to suite your taste.
2) Cooking oil and be replaced by ghee or butter.
2) Cooking oil and be replaced by ghee or butter.
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